Moroccan Chickpea Stew

Post author:Angel
Post published:January 4, 2021
Post category:100 Days - 4 Shops / Diners / The meals round #2
Post comments:5 Comments

I love chickpeas or garbanzo beans, high in protein and fiber. Nutty in flavor. In hummus or a stew, or salad just great flavor. Like any legume they are cheaper and healthier to start from dry. It is amazing to watch them double or triple in size from dried.

Breakfast was – Dreamcicle Overnight Oats

They need to soak overnight for best results.

Start with a cup and a half of dried chickpeas.

Place in a large container and cover with two inches of water. Leave enough room for them to double in size.

Add two cups chicken stock. Homemade of course.

Toss in a couple large cloves of garlic.

The spice selection – salt, pepper, garam masala (a commercial blend) cayenne, cumin, paprika, and cinnamon.

Simmer 45 minutes until chickpeas are tender but not mushy.

Once the chickpeas are tender gently smash some of them. I don’t like them all crushed, just some to thicken the stew.

Chop some spinach and add it at the end just to wilt.

Top with a dollop of plain Greek yogurt.

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.